RECIPE SUGGESTIONS

Barley Soup

 
Portions: 10
   
Ingredients: 1 dessertspoonful oil
1 finely chopped onion
100 g finely diced carrots
80 g finely diced celery
250 g barley
300 g cured meat
3 litres stock or water
1 bay leaf
salt
chives or parsley
 
Preparation: Sweat the finely chopped onion in the oil, add the carrots and celery and continue sweating. Wash the barley and add to the vegetables. Add the cured meat and the stock and leave to cook for about 45 minutes. Remove and cool the cured meat, cut into cubes and add to the soup as a garnish. Taste the soup and sprinkle with chives or parsley.

"Schlutzkrapfen"

  
Traditionelle Schlutzkrapfen
Portions: 10-12
   
Ingredients: 1. Dough:
200 g wheat flour
200 g rye flour
2 eggs
approx. 1.5 dessertspoonful milk
1 tbsp oil
salt
 
 

2. Filling:
120 g cooked, squeezed and finely chopped spinach
100 g cooked, mashed potato
150 g cottage cheese
50 g sweated onion puree
salt
pepper
nutmeg
50 g grated cheese
1 chopped clove garlic
 
  3. For the topping:
100 g grated cheese
150 g butter
chives
   
Preparation:

Knead the ingredients to a dough (like pasta dough)
Mix the ingredients for the filling and season.
Do not roll out the dough too thinly, cut out rounds shapes (about 2.5 cm in diameter, fill, fold together and seal the edges.
Cook the Schlutzkrapfen in salted water, sprinkle with grated cheese and chives and pour over the foaming butter.

Ham dumplings

 
Knödeltris
   
Portions: makes 20 of approx. 50 g
 
Ingredients:

300 g firm white bread
200 g “Speck” or ham
½ finely chopped onion
50 g butter
20-25 g flour
4 eggs
approx. 2.5 dessertspoonful milk
finely chopped pasrsley
salt
   
Preparation:

Cut the white bread into cubes.
Soften the finely chopped onion and cubed ham in the butter, pour over the bread and mix together.
Mix in the flour.
Beat the eggs, milk, parsley and salt together, pour over the bread and mix everything well together.
Leave the dough to prove for 15 minutes, shape into balls and cook covered in salted water for about 15 minutes.

Apfelstrudel

  
Südtiroler Apfelstrudel
For the pastry:

250 g flour
1 egg, pinch of salt
2 tbsp oil
approx. 1/16 litre water
   
For the filling: 2 kg apples (Gravensteiner or Boskop)
150 g breadcrumbs
150 g butter
80 – 100 g sugar
cinnamon, lemon peel
50 g raisins
50 g pignoli
100 g melted butter to brush on the pastry.
 
Sieve the flour onto work surface and, with one hand, mix together the egg, salt and oil.
Add water repeatedly with the other hand, as needed, until the dough has the right consistency. Now knenad strongly with both hands until the dough is smooth and pliable. Shape into a cone and brush with oil. Leave to rest for 30 minutes.
In the meantime peel, core and cut the apples into fine slices. Toast the breadcrumbs in butter until light brown.
On a floured cloth roll out the dough with a rolling pin, lift on the backs of both hands and stretch from the centre until it is paper-thin but does not tear. Brush with some of the melted butter. Spread breadcrumbs on 2/8 of the dough and spread the apple on it; sprinkle with sugar, cinnamon, lemon peel, raisins and pignoli.
Now roll up the Apfelstrudel tightly from the filling side by lifting the cloth. Place on a greased baking dish or sheet, brush with the remaining melted butter and bake for approx 30 minutes at 220°C.
Sprinkle with caster sugar and serve while still warm. Softly whipped cream goes very well with this.